Cranberry-Orange Jewel Rice Recipe

Posted by
Rate It!
Cranberry-Orange Jewel Rice
Add your photo!
Count
Calories

Ingredients:

Directions:

  1. With a vegetable peeler, pare skin (orange part only) from oranges. Cut peel into thin strips; you should have about 1/2 cup. Reserve fruit for garnish or another use.
  2. In a 1- to 1 1/2-quart pan, combine orange peel and 3 cups water. Bring to a boil, then reduce heat and simmer until peel has lost its sharp bitter taste, 3 to 4 minutes; drain. Return peel to pan and add 1/2 cup water and sugar; bring to a boil, then reduce heat and simmer until peel is shiny and translucent, about 15 minutes. Strain; reserve syrup for another use.
  3. Meanwhile, in a 5- to 6-quart nonstick pan over medium heat, stir almonds until golden, 4 to 5 minutes; pour from pan. Add 1 tablespoon butter, 1 tablespoon water, and the cranberries to pan; stir until cranberries are puffy and beginning to brown, 2 to 3 minutes. Remove from pan and wash pan.
  4. Add 2 quarts water and 1/2 teaspoon salt to pan; bring to a boil over high heat. Add rice and boil, uncovered, until slightly translucent but still firm to bite, 5 to 8 minutes. Pour into fine strainer or colander (lined with cheesecloth if holes are large). Rinse rice and drain well. Rinse and dry pan.
  5. Add remaining 2 tablespoons butter to pan over low heat; when melted, tilt pan to coat bottom and about 1 inch up sides. Return rice to pan, drizzle with 2 tablespoons water, cover tightly, and cook over medium-high heat until rice is hot and pan fills with steam, 3 to 5 minutes; reduce heat to very low and cook until tender to bite, 10 to 15 minutes. (If not ready to serve, keep tightly covered, remove from heat, and let stand up to 15 minutes.)
  6. With your fingers, crumble saffron into a small bowl. Add 1/4 cup hot water and let stand at least 5 minutes. Add saffron mixture, candied orange peel, and cranberries to rice and mix gently. Add salt to taste.
  7. Spoon rice onto a platter. Sprinkle with almonds and pistachios.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2832.25 Kcal (11858 kJ)
Calories from fat 884.14 Kcal
% Daily Value*
Total Fat 98.24g 151%
Cholesterol 229.79mg 77%
Sodium 1270.98mg 53%
Potassium 1415.64mg 30%
Total Carbs 461.32g 154%
Sugars 144.6g 578%
Dietary Fiber 23.57g 94%
Protein 53.93g 108%
Vitamin C 180.4mg 301%
Vitamin A 0.4mg 14%
Iron 287.7mg 1599%
Calcium 285.3mg 29%
Amount Per 100 g
Calories 207.81 Kcal (870 kJ)
Calories from fat 64.87 Kcal
% Daily Value*
Total Fat 7.21g 151%
Cholesterol 16.86mg 77%
Sodium 93.25mg 53%
Potassium 103.87mg 30%
Total Carbs 33.85g 154%
Sugars 10.61g 578%
Dietary Fiber 1.73g 94%
Protein 3.96g 108%
Vitamin C 13.2mg 301%
Iron 21.1mg 1599%
Calcium 20.9mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 64
    Points
  • 78
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top